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Andouille Grits

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.

"After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

Serve these creamy grits with fried eggs for a southern-style breakfast. Andouille, a spicy pork sausage, is available at specialty foods stores and some supermarkets.

Ingredients

4 tablespoons (1/2 stick) butter

8 ounces andouille sausage or hot links, cut into small cubes

3 3/4 cups (or more) low-salt chicken broth

1 cup instant grits

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Preparation

Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sauté until brown, about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.

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Recent Reviews

This is incredibly easy, and when combined with fried eggs and sauteed spinach delivered a dish my husband said deserves "five forks." Okay, so his palate is a bit simplistic, geared toward things he doesn't have to cut up or chew. Still, I liked it too, despite those factors, and I loved how easy it was to make after a long day in the kitchen doing other things ahead of Christmas. So I'm going to put it in my mental file of "tasty things to make without any work."

A Cook from nowhere in particular /

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Prepared this dish with the New Orleans Grilled Shrimp. What a meal! We felt as though we were having dinner in the Big Easy! As a previous reviewer had mentioned, we also had leftovers for breakfast.

NanaKim from St. Petersburg, Fl /

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My husband and I loved this! Excellent as part of a New Orleans dinner menu, and great as breakfast leftovers the next morning. Easy and delicious.

muzicgal from Louisville, CO /

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Chose this recipe because I had all the ingredients and also, it was not time-consuming. Used Amy-Lu Chicken Andouille sauage, which I always seem to have on hand. Even used home-made chix broth. The recipe serves four, but the two of devoured it and two eggs each. Only change I made was to stir in about 1/4 c of cheddar cheese.

joanhb from Chicago, IL /

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If you like sausage
and you like grits,
then you will LOVE
this recipe. If you
are preparing ahead
of time, I would
suggest following
the recommendation
to thin with
additional broth.
That way, it will
not get too dry when
reheated in the
oven.
Super easy, super
tasty!